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Savoy Dressed Crab




Source of Recipe


"The Savoy Cookbook"


List of Ingredients




7 ounces white crab meat, all cartilage removed

1/2 cup creme fraiche

Scant 1 cup mayonnaise

3 ounces cucumber, peeled, de-seeded and cut into 1/4-inch dice

1 tablespoon mint leaves, shredded

4 tomatoes, peeled, de-seeded and cut into 1/2-inch dice

1/2 chili, de-seeded and very finely chopped

3/4 cup flat-leaf parsley leaves, washed and shredded

4 Parmesan and Poppy Seed Crisps (recipe follows)

Salt and freshly ground pepper

Recipe



Mix the white crab meat with half the creme fraiche and one-third of the mayonnaise, and season with salt and pepper. Mix the cucumber, mint and half the diced tomatoes with the chili and the remaining creme fraiche. Mix the remaining mayonnaise with the shredded parsley.

To assemble the dressed crab: Arrange the remaining diced tomatoes in a 4-inch-diameter circle in the center of each plate and spread in a little of the mayonnaise mixture. Then place a deep 2-3/4 inch pastry (cookie) cutter in the middle and fill it 2/3 full with the cucumber mix. Top with the crab meat to fill up the pastry cutter. Lift off the cutter and garnish each plate with a Parmesan and Poppy Seed Crisp.

Makes 4 servings.